Directions

In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a small bowl; add pecans, orange peel and brown sugar. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in coconut.

Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.

Bake at 325° for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.Yield: 12-16 servings.

Originally published as Cran-Orange Coconut Cake in Taste of Home
February/March 2004, p33

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"I love this cake, it always turns out very nice. This cake has a very mild and delicate flavour, so I always make an orange glaze from concentrated orange juice and icing sugar to coat the cake. It keeps the cake moist and adds the extra flavour that I like."